Celestine Soup

Ingredients

• Half a pint of pearl barley
• six carrots
• four onions stuck with eight cloves
• a stick of celery
• half a small turnip
• a small bunch of sweet herbs
• a blade of mace
• half a tablespoonful of salt
• the yolks of two eggs
• a small teacupful of milk
• four quarts of water

Method

1. 1

   Wash the barley, put it into a large saucepan with the water and salt.

2. 2

   Boil; then put in the carrots, onions, celery, and turnip, cut into quarters, and the herbs and mace.

3. 3

   Simmer with the lid on for six hours, after which strain through a fine hair sieve, and return it again to the saucepan.

4. 4

   Add milk till the stock is of the consistency of cream.

5. 5

   Whisk up the yolks of the eggs with a quarter of a pint of milk at the bottom of a warmed tureen; pour the soup boiling from the saucepan on to the eggs, slowly at first, stirring all the time.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 11. The excerpt below is the record exactly as published.

Celestfne Soup (wbite)* !!)♦ Half a pint of pearl barley, six carrots, four onions stuck with eight cloves, a stick of celery, half a small turnip, a small bunch of sweet herbs, a blade of mace, half a table- spoonful of salt, the yolks of two eggs, a small teacupful of milk, four quarts of water

Cook this with the app: pantry check, scaling, and the assistant.